Crockpot Mississippi Pot Roast
March 2, 2026 • 0 comments
This from-scratch Mississippi Pot Roast transforms a chuck roast into a tender, flavorful meal with simple pantry herbs, real butter, and tangy pepperoncini — no seasoning packets needed. Slow-cooked until perfectly shreddable, it’s rich, savory, and balanced with just the right kick. An easy, hands-off recipe that delivers comfort food depth while letting the quality of the beef shine. Perfect served over mashed potatoes, egg noodles, or tucked into a toasted sandwich roll.
- Prep Time:
- Cook Time:
- Servings: 4-5
Ingredients
- (2.5-3 lbs) Chuck Roast, Beef
- (1 1/4 tsp) Kosher Salt
- (3/4 tsp) Black Pepper
- (3/4 tsp) Garlic Powder
- (3/4 tsp) Onion Powder
- (2 tsp) Dried Parsley
- (1/2 tsp) Dried Dill
- (1/2 tsp) Smoked Paprika
- (1 tbsp) Olive Oil or Beef Tallow
- (1/3 cup) Beef Broth
- (5-6 whole) Pepperoncini Peppers
- (2 tbsp) Pepperoncini Juice
- (3 tbsp) Unsalted Butter
Directions
1. Pat dry. Mix all seasonings and rub evenly over the roast.
2. (Optional but Recommended) Sear in hot oil or tallow 2–3 minutes per side until browned.
3. Place roast in slow cooker. Add broth, pepperoncini, and juice. Top with butter. Cook on LOW 7–8 hours or HIGH 4–5 hours, until fork-tender.
4. Shred in the juices and spoon sauce over top.
